Cherryaki Stir Fry
	Ingredients:   4 tbsp teriyaki sauce 1 tbsp sesame oil 1 tbsp grated fresh ginger 1 tbsp cooking sherry 1/2 tbsp fresh lime, juice .75lbs pork, cubed 1/2 tbsp vegetable oil 1 small white onion, thinly sliced	2 cups pitted Co-op Gold Bing cherries 1 14oz can miniature corn cobs 1 cup snow peas 1 cup sliced red pepper 1 cup chicken broth 1 tbsp corn starch 2 green onions, chopped
Combine first 5 ingredients & mix well.  Add pork cubes.  Set in fridge to marinate.  Prepare cherries, corn, snow peas & red pepper.  Heat vegetable oil in wok or large saucepan on medium.  Add onion & garlic.  Heat for 1-2 minutes to soften slightly.  Add pork marinade mixture & cook for 5 minutes.  Increase the heat; add snow peas & red pepper.  Cook for 1-2 minutes.  In small bowl, stir cornstarch into chicken broth until dissolved.  Add to wok, cooking for 2 minutes until sauce begins to thicken.  Add Co-op Gold Bing cherries & corn & cook until warm.  Remove from heat.  Garnish with chopped green onions.  Serve over angel hair pasta.  Serves 4.

Ricotta Stuffed Asian Pears
	Ingredients:   4 ripe Asian apple pears 1 cup ricotta cheese 1 tbsp Co-op honey (or more to taste) 1/4 tsp cinnamon 1/4 tsp ground ginger Cinnamon for dusting
Slice pears in half.  Using a spoon, remove the seeds and scoop a divot out in the centre of each pear half, making it large enough to hold at least a tbsp of filling.  In a small bowl, mix ricotta & Co-op honey until they are completely combined.  Mix in cinnamon & ginger.  Fill the centre of each pear half with a generous portion of ricotta filling.  Sprinkle all pear halves with a light dusting of cinnamon.  Store in fridge until ready to serve.  If covered, they will keep a couple of hours, but serve before pears start turning brown.  Serve chilled.

Shepherds Pie
	Ingredients:   1 stalk celery, chopped 3 carrots, peeled & chopped 1 parsnip, peeled & diced 1 small rutabaga, chopped 1/4 cup frozen green peas 1 lb ground lamb 1 onion, chopped 1 clove garlic, chopped	1 8oz can tomato sauce 1 tsp salt 1/2 tsp ground black pepper 1/4 tsp dried thyme 1/4 tsp dried sage 1/2 cup milk, or as needed 3 cups prepared mashed potatoes 2 tbsp grated parmesan cheese
Preheat oven to 350F.  Place the celery, carrots, parsnip, rutabaga, & peas into a large saucepan & fill with 1-inch of water.  Bring to a boil, cover, & steam for 15 minutes, or until vegetables are tender.  Meanwhile, crumble the ground lamb into a large skillet set over medium heat.  Add onion & garlic; cook & stir until lamb is no longer pink.  Drain off & grease.  Stir in the steamed vegetables & tomato sauce.  Season with salt, pepper, thyme & sage.  Transfer everything to a greased 7X11 inch baking dish.  Mix enough milk into the mashed potatoes to make them spreadable.  Spread them over the top of the casserole & garnish with parmesan cheese.  Bake for 25 minutes in oven, until the top is browned & casserole is heated through.  Serves 4.

Melon Kabobs with Fiery Chili Sauce
	Ingredients:   2 honeydew melons 2 cantaloupe 8 ripe pears 18 (6-inch) long bamboo skewers, soaked in water for 20-30 minutes 2 cups sugar	2 cups water 1/2 cup lime juice 2 fresh jalapeno peppers, sees & veins removed & roughly chopped 4 tbsp red chili powder
Dice the fruit into 1 1/2 inch cubes.  Place the fruit on the skewers, alternating fruits for flavor & visual appeal.  Place into a non-metallic shallow pan.  Cook the sugar & water together in a saucepan over low heat until the sugar dissolves (about 5 minutes).  Allow the syrup to cool.  In a blender, add the sugar syrup, lime juice, jalapeno peppers, & red chili powder.  Blend thoroughly, roughly 1 minute.  Pour marinade over fruit kabobs & marinate for at least 1 hour, turning kabobs occasionally.  Preheat the grill to low heat & grill the kabobs on both sides until you see brown grill marks & fruit is warm, roughly 5-7 minutes.  Remove kabobs from the grill & brush with remaining chili sauce for a real fiery kabob finish!  Serves 6.

Bacon Wrapped Pineapple Shrimp
	Ingredients:   12 jumbo shrimp, de-veined 1/4 fresh pineapple, cut into bite sized chunks 6 slices centre-cut bacon, cut in 1/2, crosswise 12 wooden toothpicks
Heat grill over medium-high heat.  Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp, then wrap bacon around the shrimp & pineapple & secure with a wooden toothpick.  Wrap & secure all 12 shrimp then put on the grill & cook 3 minutes on each side or until bacon is crisp & shrimp are opaque & firm.  Serves 4.

Pigs in a Blanket with Avocado Dipping Sauce
	Ingredients:   1 can crescent rolls 8 all beef hot dogs ½ cup pre-made salsa 1 tbsp diced fresh pineapple ½ cup shredded mozzarella cheese	3 ripe Avocados 1 large jalapeno 1 ½ cups sour cream 1 can (4oz) green chilies Juice of 2 fresh limes 2 tsp of garlic powder 1 tsp Kosher salt
Take ½ cup of pre-made salsa & mix in a tbsp of diced fresh pineapple, set aside.  Preheat oven to 375F & spray cooking sheet with non-stick spray. Cut each crescent roll in half (looking at top center of triangle & slicing down). Cut each hot dog in half. Place each hot dog half on top of crescent roll dough & top with 2 tsp of pineapple salsa & 2 tsp of shredded cheese. Roll from corner to corner-creating the “pig in a blanket”. Place on cookie sheet about 1” apart & bake for 11-13 minutes or until golden brown. Serve with Avocado Sauce for dipping: Combine diced avocado, seeded & chopped jalapeno, sour cream, green chilies, lime juice & spices into food processor & blend until smooth.